the yolks and diluted with a little cold
water and brown in hot oven 425 F.
—Mrs. J. Ragnar Johnson, Toronto,

Ont.

BOSTON BAKED BEANS.
2 cups white beans.
2 lb. smoked side bacon in piece.
1 tablespoon dark molasses.
% cup brown sugar.

Method—Soak beans in cold water
overnight. In morning drain and add
fresh water and boil gently for 1 hour.
Add bacon which has been cut in thick
pieces and cook until beans are tender.
Place in a casserole dish and add
brown sugar and molasses and bake in
slow oven for 14% hours. Water may
be added if the beans look dry.

—Mrs. P. S. Bardal.

LUNCHEON DISHES

CASSEROLE OF LAMB AND
CABBAGE (For Two.)
1% |b. lean lamb.
1, medium sized head cabbage.
1 teaspoon salt.
14 teaspoon pepper.

Method—Slice lamb % inch thick
and cut into small pieces about 1% to
2 inches square. Slice cabbage fine.
Dredge the lamb in flour and arrange
in alternate layers with cabbage in
pyrex casserole. Sprinkle with salt
and pepper. Fill casserole 2/3 full
with boiling water and cook in moder-
ate oven 300 F. for 1% hours. This
recipe can be doubled and redoubled
and cooked in dutch oven.

—Mrs. A.J. Bergman, Flin Flon, Man.

CASSEROLE OF LAMB.
2 Ibs. shoulder lamb.
Cut in small pieces.
Roll in flour, salt and pepper.
Brown.
Cover with water.
Cook for 40 minutes.
Add carrots, onions and diced potatoes

and a little celery. .
2 tablespoons tomato ketchup.
Thicken if necessary.
—Mrs. E. L. Hardie.

WEINER AND BACON ROLLS.

6 large weiners.
6 thin strips cheese.
6 slices thin bacon.

Select the large weiners or frank-
furters for this and slice them length-
wise, almost through, so that they lay
open like a book. Insert a thin slice

92

of cheese in each one, no wider than
the weiner. Close and wrap a strip of
bacon diagonally around each, fasten-
ing the ends with a toothpick. Place
under the broiler until the bacon is
crisp and the cheese melts.

—Mrs. L. B. Simpson.

BEEF SALIGNAC.

1% Ibs. round steak.
2 tablespoons flour.
6 medium potatoes.

2 teaspoons salt.

% teaspoon pepper.
2 tablespoons butter.
2 cups hot milk.

Y, cup bread crumbs.
Y% cup grated cheese.

Method—Wipe the steak with a
damp cloth, then season and dredge
with flour. Place in a baking dish
and arrange thinly sliced raw potatoes
around and over the steak. Season
and dot with butter. Pour the hot
milk over the potatoes and _ steak.
Sprinkle with crumbs and _ cheese.
Bake in a moderate oven 350° until po-
tatoes are done — about one hour.
Serves 6.

—Mrs. Kr. Sigurdson.

POTATO BACON CAKES.

To mashed potatoes add beaten eggs,
using 1 egg to 2 cups potatoes, season-
ed well, add minced cooked bacon in
any proportion desired. Form into
cakes, dip in flour and brown in hot
bacon fat.

—Mrs. Gudny Frederickson.